The Best Potato Salad Recipe for Your Summer BBQ
A sweet and tangy potato salad with hardboiled eggs and crunchy celery
Ingredients
- 5 lbs. red skin potatoes
- 6 hard-boiled eggs
- 2 cups mayonnaise
- 2 cups celery diced
- 1 cup sweet onion grated
- 1/2 cup sweet relish
- 1/2 cup dill relish
- 4 Tbsp. Dijon mustard
- 2 Tbsp. yellow mustard
- 2 Tbsp. hot sauce
- 1 1/2 tsp. salt
- 1/2 tsp. black pepper
Instructions
Hard Boil the Eggs
- Bring a large pot of water to a boil over high heat. Slowly lower the eggs into the boiling water. Reduce heat to a rolling simmer. Cook for 12-13 minutes.
- While the eggs are cooking, set up a bowl of ice water. Once the eggs are finished cooking, remove them from the hot water with a slotted spoon and place them into the ice bath for 5-10 minutes.
- Peel and chop the eggs. Set aside.
Cook the Potatoes
- Place potatoes in a large pot and cover with water. Cover the pot. Bring to a boil and cook for 20 minutes.
- Drain and potatoes and rinse with cold water. Peel the skins off and cut into bite sized pieces.
Make the Potato Salad
- Dice the celery. Grate the onion.
- In a large bowl, combine the mayonnaise, mustards, hot sauce, grated onion, relishes, salt and pepper. Whisk until smooth.
- Fold the potatoes, eggs and celery into the mayonnaise mixture. Serve at room temperature.
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